Salty Tart who??

Located inside the Midtown Global Market in Minneapolis, we utilize every inch of our precious 400sq ft, bringing you pastries, breads, cookies, cakes and tarts fresh every day. For the low-down check out the first blog post or go to the website www.saltytart.com

Thursday, December 3

We are now providing South Minneapolis Coffee Shop, Java Jacks, with delicious pastries fresh every day!

“On the other side of the river, the Salty Tart (920 E. Lake St., Mpls.,www.saltytart.com) is filling the void left at Java Jacks (818 W. 46th St., Mpls.) by the recently vacated Rustica (which is up and running at 3220 W. Lake St., Mpls., www.rusticabakery.com). The coffeehouse is now featuring owner Michelle Gayer's scones, croissants, cookies, cupcakes, galettes and more. "Now we are reaching this whole new audience that doesn't make it to the Midtown Global Market," she said.”

Rick Nelson pretty much summed it up,(he's good at that) thanks Rick. You can read the full article here!

If you read the full article you'll see that Minneapolis has many options in the bakery category, some have been around for years upon years, some are still babies like us, and some we are just learning of. I would say we are all pretty lucky to have such a great food scene!

Tis the Season, and it is marked brilliantly every year by the Holidazzle parade! If you are going to venture out be sure to go hungry! Look for our friends Chef Shack - The ladies are serving up a whole bunch of delicous! Follow them on Twitter for up to date information on their exact location, and become a fan on Facebook (rumor has it that Fan #1,000 gets a bottle of Surly Darkness..im just sayin')

Its time to support Street Food in Minneapolis!

No Coast Craft-o-Rama starts tomorrow, Friday 12/4 ! Get down to the Midtown Global Market for a crazy fun time. We'll be pumping out the pastries all weekend and a few hundred others are providing the crafty business. For more information: www.nocoastcraft.com

Thursday, November 26

Sure there are a few tweaks here and there, but you get the gist of it's sexiness. I mean, just look at the new logo! *swoon*

In other Salty News, we made it through Thanksgiving with a couple of pies leftover but none the worse for the wear(i enjoyed my chiffon pie for breakfast today anyways)- big thanks to everyone who ordered something from us, we appreciate you so much we just want to squeeze your little cheeks!

Minneapolis St. Paul Magazine chose our Triple Ginger cookie as one of the best cookies around this town. Look for it in the December issue or just take everyones word for it and come to the Salty Tart and get one already!

Michelle and I were talking about how it is reeaalllllyy hard to translate our jokes and funny faces and silly stories into facebook status's and tweets, so I thought maybe with enough room for explanation and pictures, we could try to share the joy here. When you come upon something that seems dumb or confusing, just close your eyes really tight and pretend you were at the bakery.. hopefully you'll have one of those moments like on tv when you hear a twinkling noise and find yourself in someone else's scene. Give it a shot, if its just not working for you, leave a comment and I'll try not to waste anyones time anymore by dragging on and on about something that just not feasible, I would hate to be that person.

the market and we are psyched! Last year was so much fun, we were busy, people were enjoying pastries; it was good times. If you're into crafty things, are into buying things (Christmas!), or are into walking around and just checking stuff out, then you should probably come. If all else fails you c

an get a cupcake or feel sorry for yourself while you lick meringue off your fingers or whatever you crazy kids are into. We'll be ready for ya!

The event is going on Friday Dec. 4 from 3-8pm and Sat Dec. 5 , 9-5pm. As always there is a free parking ramp for easy breezy parking and plenty to see, do and eat at the MGM

Last thing- Im thinking about making a new permenant addition to the blog; our current stuck-in-head song. This week it is a toss up between Lady GaGa 'Bad Romance' and Miley Cyrus 'Party In The U.S.A'

It doesn't play automatically, at least not yet because I haven't dedicated much time to geeking out on blogger, but please, take a moment and groove!

Thursday, November 19

If you haven't gotten the chance to get your vote on, here are a couple of things we think you'll dig.

JAMES BEARD. Maybe you've heard of him.. if you haven't, in short, he's kind of a big deal.

Every year at this time foodies around the country excitedly nominate their favorites in the food industry, from 'Best Chef: Pacific' to 'Best New

Restaurant', 'Outstanding

Wine&Spirits' to 'Rising Chef of the Year' there is a category for everyone, in every area. You can also vote for Books, Journalism, Broadcast Media, and Design.

With this in mind, please feel free to vote for whomever you wish to see nominated for a JB award. ...and here is the shameless plug-

There is a category titled "Outstanding Pastry Chef' and if you happen to think that maybe Michelle is worthy of the title, it would rule if you would vote for her! Being nominated for a JB award is a tremendous honor to anyone working hard in a kitchen.

you can vote until mid-December or mid-January, depending on the category.

Friday, November 13

..yelled Sam, as he rushed to remove his special chili ingredients from the public's eye.

But seriously, this really did happen as Sam is making chili today for the Third Annual Chili Cook-Off which is taking place here at the Global Market tomorrow. If any of the events taking place in the kitchen today hold any indication of the final standing of the chili tomorrow... I think we're in for a good time and a great position!

(*insider: the grass-fed flank was rubbed in numerous spicy spices before they went out for their smokey break.. then it was seared and boy was it upset! I would say that the meat itself is a fury of flavor anxious to donkey kick your tonsils right out of the ball park, but you didn't hear that from me*)

Anywho, for 3 dolla dolla bills, yo, you can participate in one of our favorite market

events! Just don't vote for Safari Express, they won the last two times. Its kind of like how the Yankees always win. all.the.time. its just not fun anymore! By the way, all the proceeds from this go to the Perspective Kids Cafe

Midtown Global Market has all sorts of fun stuff going on every weekend! November 14th from 12-2, 13 different vendors will try to win your vote for the bragging rights as

Along with the sweet potato rolls we are offering milk bread rolls, Baguettes, Whole Wheat Loaves and Sourdough are available as well- while we have those last three every day, it is definitely in your best interest to get your name on a few! For pies we will be making ‘The Classic’ Pumpkin Pie, you know the one. Rich and Dreamy Creamy Pumpkin Chiffon- this one has a graham cracker crust- ooh la la. What Holiday dinner would be complete without a Pecan Pie (my answer: all of them, I’m allergic to nuts anyways) For the rest of you however we have a pecan pie with yummy bourbon, maybe to take the edge off of all those family members if you know what I mean…

Okay, I’m losing interest cause I’m totally ADD- the rest of the yummy stuff special for thanksgiving is a pear and candied ginger crisp (grab some ice cream from Grand Italian Ice right next door!), a chocolate salted caramel tart (trying sharing that bad boy!) and Maple Cookies in cute autumn shapes!

Pre-order any of these special Thanksgiving treats or whichever other favorite Salty Tart pastries, cookies or cakes you have a taste for! 612.874.9206

Friday, October 30

Hey! Welcome to the Salty Tarts Blogspot! We are finally taking a breather from the kitchen to really advance into the 21st century here. For the first post I think an introduction is in order.

The Salty Tart Bakery opened in the spring of 2008 by Michelle Gayer, an exquisite lady with a great palate and many years of Pastry Cheffin' 'sperience. Out of Michelles pretty little dreams and visions for her first business venture come:

Rustic pastries, enjoyed the way they come out of the oven, without fuss and sprinkles.

Artisan breads- hand shaped and allowed to ferment their way to better flavor then baked fresh each morning on the stone bottom of the sexy Danish bread oven. Speaking of Danish, you won’t find a cream cheese Danish here, that’s for sure.

Cakes and cupcakes that taste home-made because the actually do have a lot of love and time put into them (no weird box mixes here).

Excellence. Charm. Timelessness. Oh, sass.

But back to Michelle herself, she is one hell of a plucky lady and she knows what’s up!

Michelle was born and raised in Iowa, and thank god she left cornyville, she attended Kendall College in Illinois and landed a sweet gig at Charlie Trotters in Chicago. Later Charlie Trotters to-go in viva Las Vegas! Fiddled around (deeply) at the infamous La Brea Bakery in Los Angeles as well as other notable places that shaped her style and gave stage to her creativity; Franklin Street Bakery, the restaurants La Belle Vie and Solera. Best mind-molding and whip-cracking awards go to her stint at Le Cordon Bleu, as a pretty great instructor.

Here at the Salty Tart, our wish is to present to our consumers pastries and desserts that are so simply delicious, not too sugary and over played. All it takes is a very few flavors put together by some talented hands to create something knock-you-socks-off good. If you’re in the mood for something savory, and we always are, we have a couple of options for you everyday; pastries to sandwiches to soup.

Michelle’s motto is: “Cooking with Integrity” For the ST that means we use the best local and organic ingredients whenever possible! We believe in being good stewards of the land available to us, and raising happy animals as nature intended- naturally! We choose to support our economy by selecting what is available to us locally and seasonally – there are no raspberries in Minnesota in January, sorry!

Thanks for taking a few minutes to learn about our mission, stay tuned for sporadic and salty posts regarding what’s going on down at the S.T.!

Be in the know! Please come visit, there is nothing like a fresh sustainable pastry and a cup of java!

p.s. become a fan on facbook or follow us on twitter! (bear with us on this educational road to the great wide interweb and other technological business!)